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MIX VEGGIE SOUP

Autumn or Fall is the season of the year between summer and winter, during which the weather becomes cooler and many plants become dormant, extending in the Northern Hemisphere from the autumnal equinox to the winter solstice and popularly considered to include the months of September, October, and November.While most foods are harvested during the autumn, foods particularly associated with the season include pumpkins (which are integral parts of both Thanksgiving and Halloween) and apples, which are used to make the seasonal beverage apple cider.

As a part of our 64th #Foodiemonday #Bloghop theme #FallRecipes my contribution is this yummy Mix Veggie Soup which is perfect for this weather.

Recipe for Mix Veggie Soup:

100 Gms Butternut Squash cut into pcs

8 Brussel Sprouts cut into halves

50 Gms Enoki Mushrooms

2 Tsp Roasted Sunflower Seeds

1/4 Tsp Coarsely Ground Pepper Powder

Salt to taste

4 Pcs of thinly Sliced Baby Radish

1/4 Tsp Chilli Flakes

1/2 Tsp Oil

Recipe:

Peel the Butternut Squash and cut it into pcs. Take a heavy bottom pan and add 1/2 cup of water. Throw in the Squash pcs and let it cook on medium flame for 15 to 20 mins  .Once done allow it to cool . Blend  it  into fine paste. Keep it aside.

Take a wok. Add 1/2 tsp of oil. Throw in the chopped brussel sprouts and Enoki mushrooms. Add the chilli flakes and coarsely ground pepper powder and roast it on medium flame. Do not overcook. I love crunchy brussel sprouts.Add salt and mix well.Keep it aside.

Pout the squash mixture in a soup bowl.Garnish with roasted brussel sprouts and enoki mushroom mixture.Garnish with roasted sunflower seeds and diced baby radish.

Enjoy this yummy and healthy soup at the comfort of your home while you enjoy this beautiful weather.

Enjoy!!!!!!!!!!!!!!

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Shahi Tukda

Diwali falls on 29th Oct this year. I am sure everyone is busy cleaning and decorating their houses to welcome Goddess Lakshmi.The colourful diyas are lit in every corner of the house. I miss India during Diwali as the celebration here is not the same.There are no crackers here, but the festive spirit is the same.

Are you all looking forward to some last minute sweet recipes?I will be sharing a easy recipe of a yummy sweet and this is one of my favorite. I have another reason to treat myself as it is my Birthday!!!!

So i prepared Yummy Shahi Tukda to treat myself and also my contribution for the 63rd #Foodiemonday #Bloghop theme #DiwaliSpecial-Sweets.

Recipe for Shahi Tukda

2 Pcs of Brown Bread cut into triangles with the sides removed

2 Cups of Full cream Milk

6 Tsp Sugar (Fine grain)

6 Almonds Finely chopped

20 Raisins

A generous pinch of Cardamom powder (freshly ground)

2 Tbsp Ghee /Clarified Butter

8 Strands of Saffron

Method:

Take a wide bottom pan. Add a little ghee and roast both the sides of the bread until crisp.

Roast the dry fruits in ghee and keep it aside.

Pour the milk in a heavy bottom pan and keep it on medium flame until the milk reduces to half.Keep stirring and scrape the sides.  Add sugar, cardamom powder,saffron .Allow it to boil for 3 to 4 mins.Switch off and allow the mixture to cool.

Take a plate. Place the roasted bread slices, pour the milk on top and garnish with roasted  dry fruits and serve.

Enjoy Shahi Tukda at the comfort of your home and treat your guests with this yummy delight!!!

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Wishing all my readers a Happy and Safe Diwali!!!!!!!!!!!!!!!!!!!!!!!!!!

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AVAREKAI KODUBALE /HYACINTH BEAN SPICY RINGS

Kodubale is one of the famous snacks from Karnataka. It is made on many festive Occassions. Diwali the festival of lights is around the corner. To celebrate this festival one of the snack item on my menu is Kodubale.I have used Hyacinth beans which enhances the taste of kodubale.It is very easy and yummy snack which can be prepared in advance and stored in an airtight container.

My Contribution for the #62nd #Foodiemonday #Bloghop theme #DiwaliSpecial-Savories!!! is Avarekai Kodubale / Hyacinth Bean Spicy rings.

Ingredients:

1.5 Cups Rice Flour

1.5 Cups Plain Flour /Maida

2 Tbsp Ghee / Clarified butter

6 Dry Red Chillies

1 Cup boiled Avarekai / Hyancinth Beans

Salt to taste

1 Tbsp hot Oil

Oil for Frying

Water for mixing

1/4 Tsp Hing/ Asafoetida

1 Cup grated fresh coconut.

Method:

Sieve the flours in a wide bottom dish. Add ghee and mix well. Coarsely grind the hyancinth beans /Avarekai ,grated coconut and red chillies.Add this mixture to the flour and mix well. Add 1Tbsp of sizzling hot oil ,salt,hing and mix well. Slowly add water as required to form a soft dough.Ensure it does not become soggy.Let the dough rest for 15 -20 mins.

Take a lemon size dough and roll it using your palm into a thick rope.Hold one end and form circles (about 3 to 4 as seen in the pic).Repeat the process for the balance dough.

Heat oil in a heavy bottom pan. Deep fry these rings on medium flame.Once both sides turn brown remove them  and place them on a paper towel to remove excess oil if any.

Enjoy this crisp Kodubale with some hot filter Kapi or Masala Chai!!!!

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AlOO AUR MUNGFALLI KI VRAT WALI KADHI / POTATOES AND PEANUTS IN YOGURT SAUCE

Kadhi is made in many ways.I love to have it with steaming hot rice.Today i am sharing a recipe that is perfect to make during Navratri.

Navratri is an important festival celebrated all over Indiain different ways.Nine forms of Goddess Durga are worshipped for nine days. In North India, all three Navaratris are celebrated with much fervor by fasting on all nine days. Devotees avoid meat, alcoholic drinks, grains, wheat and onion during this fast. Grains are usually avoided since it is believed that during the period of Navaratri and seasonal change, grains attract and absorb a lot of negative energy from the surrounding and therefore there is a need to avoid eating anything which are produced from grains for  purification .Navaratri is also a period of introspection and purification.May Goddess Durga bless us all!!!!

For our 61st #Foodiemonday #Bloghop theme #NavratriRecipes my contribution is Aloo aur Mungfalli ki Vrat Wali Kadhi. You can enjoy this yummy Kadhi during any festive period.

Ingredients:

15 Baby Potatoes boiled and peeled

1/2 Cup Peanuts roasted and coarsely ground

1 Cup fresh coriander finely chopped

Rock Salt to taste

1/2 Cup Kuttu ka Atta / Buckwheat Flour

1 Cup Thick yogurt

1 Cup Butter Milk

1 Tsp Ginger Paste

4 Green Chillies

1 Tsp Jeera

1/2 Tsp Coarsely ground Peppercorns

2 Tsp Oil

Method:

Boil and peel the baby potatoes. Allow them to cool. Grind the roasted peanuts. Slit two green chillies and keep it aside.Make a thick paste of 2 green chillies and half of the fresh coriander and keep it aside.

Take a heavy bottom Pan. Add a tsp of oil. Add jeera, coarsely ground pepper and green chillies.Add 1/2 tsp ginger paste. Saute for 2 seconds. Add the peeled baby potatoes and roast on medium flame till they turn golden brown. Add half of the chopped coriander and coarsely ground peants and roast till the potatoes are nicely coated with the peanut mixture. Once done switch off the flame and keep it aside.

Take a deep dish. Add flour and pour the thick curd and butter milk and mix well to get a lump free mixture. The mixture should be runny as it gets thick later.Take a pan and a tsp of oil.Add the balance ginger paste, chilli coriander paste and saute for few seconds. Add the buckweat and curd mixture and allow it to simmer on medium flame .Once done add the raosted baby potatoes and garnish with coriander and green chillies and serve with Rice or Buckwheat flour rotis.

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Enjoy!!!!!!!

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BHINDI AUR MACARONI DO PYAZA

Another Successful experiment from my Kitchen. Yes you heard it right .A yummy combo which goes well with Rotis or Phulkas. Bhindi do pyaza is made in many ways. I have added boiled Macaroni to it.Bhindi /Okra is one of my favourite vegetable.Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. Okra is also rich  in vitamin C and vitamin K, with moderate content of thiamin,folate and magnesium. You can check out for few Bhindi /Okra recipes on my blog.

Recipe for Bhindi Aur Macaroni Do Pyaza:

Ingredients:

 250 Gms Bhindi / Okra

1 cup Boiled Macaroni 
2 Onions chopped (lengthwise)
2 Tsp Grated Ginger
2 Tsp Red Chili Powder
¼ Tsp Haldi /Turmeric Powder
1 Tsp Rice Vinegar
1 Tsp Garam Masala
½  Tsp Dry Dhania /Coriander Powder

½ Tsp Coarsely Crushed dry Dhania/ Coriander 
½ Tsp Jeera / Cumin Powder
1.5 Tsp Jeera / Cumin Seeds
Pinch of Asafoetida/Hing
Salt to Taste
2 Tsp  Oil

Fresh coriander finely chopped

 

Method:

Wash , pat dry and cut  Bhindi / Okra into 1”Pcs. Put them on a greased baking tray and place them in a pre heated oven for 20 mins at 180C.Once done allow it to cool.

Heat a heavy bottom pan. Add oil, grated ginger, jeera, coriander and haldi. Saute for few seconds. Once done add the chopped onions and roast on medium flame until they turn golden brown. Add chilli powder,jeera powder, dhania powder, garam masala and mix well.Add hing. Once the masalas blend well add the oven roasted Bhindi /Okra . Add boiled macaroni and mix well. Once the okra mixes well with the masala add salt and vinegar and mix . Keep it on low flame for 2 mins. Once done switch off the flame, garnish with fresh coriander and serve hot with rotis or Phulkas.

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Enjoy!!!!

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MOMO CHAAT

 

 

CHAATS are snacks that are usually served at road side stalls.No Indian can resist these yummy delicacies. Chaats have earned a global share of fan following now.You can get them in any grocery stores marketed by well known brands. Nothing can beat the taste of home made Chaats. People have become so health conscious that they are trying to have healthier version of Chaats. Baked or steamed  savoury recipes are prefered instead of fried.

I made MOMO Chaat which turned out so yum.Momo is a type of South Asian dumpling; native to Tibet, Nepal, Sikkim  and Darjeeling in  India and Bhutan.Are you  curious to know the recipe for this yummy ,spicy and tangy MOMO CHAAT?

Our 60th #Foodiemonday #Bloghop  theme is  #ChatakedaarChaat and my contribution for this theme is Yummy MOMO CHAAT.

Recipe for MOMO CHAAT:

Ingredients:

For Momos:

1 Cup Plain Flour (Unbleached)

1 Tsp Olive Oil

Water to knead the dough

Salt to taste

For Stuffing:

1/2 Cup Corn Kernels

6 Brussel Sprouts finely chopped

1/2 carrot Julienned

1/2 Tsp Chaat Masala

1/4 Tsp Pepper Powder

Salt to taste.

Method:

Mix all the ingredients for the dough. Add water in parts and knead until you get a firm dough.Cover it with a clean kitchen towel and let it rest for 30 mins.

For stuffing mix all the ingredients and keep it aside.

Divide the dough into 2 equal parts. Stretch to make a 7″Log for each part.Divide it into equal parts. Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch .Place 1 tsp of vegetable stuffing in the center ,lift one side of the edge and start pleating and join the pleats in the center. Grease a pan, place the stuffed momos in the pan.Steam them in an electric cooker for about 6 to 8 mins. They will turn sticky once done. Allow it to cool.

For assembling Chaat:

2 Onions finely chopped

2 Tomatoes finely Chopped

2 Cups Puffed Rice

1/2 Cup Tamrind Chutney / Sauce

3 Tbsp Thick yogurt (optional)

1/4 Tsp Sriracha Sauce

1/2 Cup Corn Mixture

Finely chopped Coriander

Method:

Mix all the above ingredients except tamrind chutney and yogurt.Take a bowl.Place this mixture in the bowl.Place a momo on the top.Pour some tamrind chutney and thick yogurt ,garnish some chopped coriander and serve.Repeat the process for the balance Momos.

Enjoy!!!!!!

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